How to Make Granita With 4 Easy Recipes

When constructing a granita, consider three main variables.

Temperature: Because every freezer is different, you may need to adjust the water (or other diluent) to account for different freezing temperatures. Also, to scale up any of the following granitas, batch the ingredients in liquid form, then separate into individual portions, rather than freezing a larger batch.

ABV: According to Johnson, an ABV of approximately 13 percent yields the best consistency, ensuring that the mix doesn’t freeze too solid or melt too quickly. As a general rule of thumb, start with the following: For 2 ounces of 80-proof spirit, add 4 ounces of zero-proof ingredients as a diluent.

Sugar content: With a higher dilution than a typical cocktail, a granita needs a higher sugar content. Johnson recommends using 1.5 times the typical amount of sweetener.

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